Instant Pot Chicken Tortilla Soup
Ingredients
-
1
tbs.
olive oil
-
1
medium
onion, chopped
-
15
oz.
black beans, rinsed
-
1
cup
frozen corn
-
4
oz.
diced chilies
-
3
cups
chicken broth
-
28
oz.
diced tomatoes with juice
-
¼
cup
fresh lime juice
-
1 ½
tsp.
chili powder
-
½
tsp.
cumin
-
1
tsp.
salt
-
1 ½
lbs.
chicken breast
-
6
pieces
corn tortillas, cut into thin strips
Instructions
- 1. Set the Instant Pot to Sauté and heat the olive oil, then add the chopped onion and cook until softened.
- 2. Add the black beans, corn, diced chilies, chicken broth, diced tomatoes, lime juice, and seasonings to the pot and stir well.
- 3. Place the chicken breast in the pot.
- 4. Close the lid and set the valve to Sealing. Pressure cook on high for 7 minutes.
- 5. Allow a natural pressure release for 10 minutes, then release any remaining pressure.
- 6. Remove the chicken, shred it, and return it to the pot along with the tortilla strips.
- 7. Stir and let the soup sit for a minute to wilt the tortilla strips.
- 8. Garnish with your favorite toppings like cheese, cilantro, avocado, sour cream, and scallions.
Nutrition Facts (estimated)
Servings
6
Calories
375
Total fat
7g
Total carbohydrates
45g
Total protein
35g
Sodium
1113mg
Cholesterol
75mg
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